FOOD EXTRA

CREATE FUN AND FLAVOURFUL TREATS USING HERBS FROM YOUR GARDEN

Oregano & gingernut cookies

MAKES 12

This recipe took a lot of testing and tweaking to finally get the perfect texture, but the result is a very close copy of your grandma’s favourite crispy gingernut cookies that actually melt in your mouth. The crunchy texture and candied ginger are so addictive! We store ours in the freezer to keep them fresh and crispy.

¾ cup cashews (raw or

roasted)

¼ cup desiccated coconut

5cm piece fresh ginger,

roughly chopped ¼ cup fresh oregano leaves

1 tsp ground cinnamon

Pinch of baking soda

½ tsp sea salt

2 tbsp coconut oil

¼ cup honey

1 tbsp freshly squeezed

lemon juice

1 Preheat oven to 150°C. Line 2 baking trays with baking paper. Place the cashews, coconut, ginger and oregano leaves in a food processor and blend until finely ground.

2 Pour the mixture into a medium-sized bowl. Stir through the cinnamon,

baking soda and sea salt.

3 Place the coconut oil, honey and lemon juice in a saucepan over low heat, stirring until combined.

4 Pour the honey mixture into the cashew mixture, then stir until combined. Place spoonfuls of the mixture onto the baking trays, leaving a small gap between them.

5 Bake for 15 minutes or until the cookies are golden brown (the longer you bake them, the crispier they become). Allow the cookies to cool on a wire rack before you eat them.